Hear from Our Customers
Most commercial refrigeration systems fail early because they’re installed wrong or maintained poorly. You end up replacing compressors every few years, calling for emergency repairs during your busiest weekends, and watching your energy bills climb higher each summer.
Proper installation and regular maintenance changes everything. Your walk-in cooler runs quieter. Your reach-in units hold temperature even when the kitchen heats up. Your energy costs drop by roughly 25% because the system isn’t fighting itself.
You stop worrying about health department violations from temperature fluctuations. You stop losing entire inventories to overnight failures. You get 15 years from equipment that others replace in 8.
That’s what happens when refrigeration systems are installed by people who’ve been doing this for over 40 years—not appliance repair techs who dabble in commercial work.
We’ve been handling commercial refrigeration in the Greater New York area since the early 1980s. We’ve installed systems in airport kitchens, catering halls, delis, and restaurants across Nassau County—places where downtime isn’t an option.
Long Island’s climate is harder on refrigeration than most people realize. Summer humidity makes compressors work overtime. Salt air from the water corrodes components faster. Tourist season means your equipment runs at peak capacity for months straight.
We’ve seen what breaks, what lasts, and what actually saves you money over time. That’s why restaurants call us at 2 a.m. when their walk-in goes down, and why catering halls trust us with custom installations that other companies won’t touch.
We start by understanding how you actually use your space. A deli’s reach-in refrigerator gets opened 200 times a day. A catering hall’s walk-in cooler sits mostly closed except for event prep. Same equipment, completely different demands.
From there, we size your system correctly—not based on square footage alone, but on door traffic, product load, and peak usage times. We stock parts for every major brand because waiting three days for a compressor part means thousands in lost inventory.
Installation includes setting up your equipment to handle Long Island’s humidity and temperature swings. We check refrigerant levels, test door seals, and calibrate thermostats so you’re not guessing whether your cooler is actually holding 38 degrees.
After installation, we set up a maintenance schedule that actually prevents problems. Most businesses skip maintenance until something breaks, then spend $3,000 on an emergency compressor replacement. Our maintenance customers spend a fraction of that and get twice the equipment lifespan.
When you do have an emergency—and eventually, you will—we’re available 24/7. Not a call center. Not a voicemail. Actual technicians who can walk you through a temporary fix at midnight or get to your location within hours.
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Commercial refrigeration service means more than showing up when something breaks. You get free estimates before any work starts—no surprise invoices, no hidden diagnostic fees.
You get technicians who stock parts on their trucks because we know you can’t wait until Tuesday for a replacement fan motor. We maintain relationships with suppliers across Long Island so if we don’t have a part, we can get it same-day.
You get honest assessments about repair vs. replacement. Sometimes a 12-year-old walk-in cooler just needs a new thermostat. Sometimes it’s been patched together so many times that you’re throwing good money after bad. We’ll tell you which situation you’re in.
Farmingdale businesses also deal with specific challenges—heavy summer traffic from tourists, proximity to salt air that corrodes faster, and older buildings where electrical systems weren’t designed for modern refrigeration loads. We factor all of that into our recommendations because a system that works in Kansas won’t necessarily work here.
You also get access to specialized work that most refrigeration companies don’t handle: custom beer systems for bars, marine HVAC for boats, and complex installations in tight spaces where standard equipment won’t fit.
Every three to four months if you’re running a restaurant, deli, or any food service operation with daily use. Every six months minimum if you’re a catering hall or business with lighter usage.
Long Island’s climate makes regular maintenance even more important than it would be in other regions. Summer humidity forces your compressor to work harder, which means more wear on components. Salt air accelerates corrosion on condenser coils. Skipping maintenance doesn’t just risk breakdowns—it cuts your equipment’s lifespan in half.
During a maintenance visit, we’re checking refrigerant levels, cleaning condenser coils, testing door seals, and calibrating thermostats. We’re also looking for early warning signs like unusual compressor noise or temperature fluctuations that mean something’s about to fail. Catching those issues early turns a $200 repair into something you avoid entirely, instead of a $3,000 emergency replacement during your busiest weekend.
A major repair—compressor replacement, condenser coil replacement, or full refrigerant system overhaul—typically runs $2,000 to $5,000 depending on the size of your unit. A full walk-in cooler replacement starts around $8,000 for a small unit and goes up from there based on size and features.
Here’s what actually matters: if your system is less than 10 years old and this is the first major repair, fixing it makes sense. If your system is 15+ years old and you’ve already replaced the compressor once, you’re likely looking at another failure within two years. At that point, you’re better off replacing it.
The other factor is energy efficiency. Older systems can cost you 40% more in electricity than newer models. If your walk-in cooler is running your electric bill up by $200 extra per month, a new energy-efficient system pays for itself in four to five years—and you get the peace of mind that comes with new equipment and a warranty.
We’ll walk you through the actual math for your situation during a free estimate. No pressure, just real numbers so you can make the right call for your business.
We respond to emergency calls within hours, not days. If your walk-in cooler fails at 11 p.m. on a Friday, we’re not telling you to wait until Monday morning while your inventory spoils.
Our 24/7 emergency service means you talk to an actual technician who can troubleshoot over the phone and determine whether this is something you can temporarily manage or if we need to get there immediately. In many cases, we can walk you through a quick fix that buys you time until we arrive with the right parts.
Because we stock parts for all major brands and maintain relationships with suppliers across Long Island, we’re not waiting on shipments from out of state. We either have the part on our truck or we can source it locally within hours.
Emergency refrigeration repairs cost more than scheduled service—that’s true everywhere. But the real cost is what you lose if you can’t get someone there fast: spoiled inventory, lost revenue from being unable to serve customers, and potential health department issues if you’re operating with failing equipment. We’ve seen restaurants lose $10,000 in food from a single weekend failure. Our emergency response fee is a fraction of that.
Systems with sealed compressors and corrosion-resistant condenser coils hold up better in Long Island’s salt air and humidity. You also want units with strong door seals and automatic defrost cycles because humidity creates more frost buildup than you’d see in drier climates.
For walk-in coolers, we typically recommend top-mounted refrigeration units rather than floor-mounted ones. Top-mounted systems keep components away from floor moisture and make maintenance easier. They also handle temperature fluctuations better when you’re opening doors frequently during summer heat.
Reach-in refrigerators need to be sized correctly for your actual usage. A deli that’s opening the door 200 times a day needs a more powerful compressor than a catering hall that only accesses their reach-in a few times per prep session. Undersized systems run constantly and fail early. Oversized systems cycle on and off too frequently and waste energy.
The other consideration is where your equipment sits in your building. If your walk-in cooler is near your cooking line or in a space without good ventilation, your compressor is fighting against ambient heat all day. We factor in your specific layout during installation so your system isn’t working twice as hard as it should.
Yes. We service and repair all major commercial refrigeration brands—True, Turbo Air, Beverage-Air, Delfield, Hoshizaki, Manitowoc, and dozens of others. We also handle custom installations and specialty equipment like beer systems that most general appliance repair companies won’t touch.
Our parts inventory covers the most common components across all brands because we know you can’t afford to wait three days for a replacement fan motor or thermostat. For less common parts, we have supplier relationships across Long Island that let us source what we need same-day in most cases.
The bigger question isn’t whether we can service your brand—it’s whether your equipment is worth servicing. Some commercial refrigeration units are built to last 20 years with proper maintenance. Others are builder-grade equipment that starts failing after five years no matter how well you maintain it. We’ll tell you honestly what you’re working with.
If you’re buying new equipment, we’ll also steer you toward brands that actually hold up in commercial environments and away from ones that look good on paper but spend half their lifespan in repair. That advice alone saves you thousands over the life of your equipment.
First, check if the door is sealing properly. Run your hand along the door edges while it’s closed—if you feel air movement, your gasket is worn and cold air is escaping. That’s a $200 fix that solves the problem immediately.
If the door seals fine, check your thermostat setting. Someone may have accidentally adjusted it, or the thermostat itself may be reading incorrectly. If your thermostat says 38 degrees but your product feels warmer, the thermostat needs recalibration or replacement.
Beyond that, you’re likely looking at a refrigerant issue, a failing compressor, or a condenser coil that’s clogged with dust and debris. All of those require a technician. Don’t let it go—a walk-in cooler that’s running but not holding proper temperature is spoiling your inventory slowly and costing you money in wasted food and energy.
Call us for a free estimate and we’ll diagnose the actual problem. In many cases, it’s something simple that we can fix the same day. In other cases, it’s a sign that your system is near the end of its lifespan and you need to start planning for replacement before you lose thousands in inventory to a complete failure.
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